CHROMATOGRAPHIC PURIFICATION OF IMMUNOGLOBULIN-G FROM BOVINE-MILK WHEY

被引:31
作者
KONECNY, P
BROWN, RJ
SCOUTEN, WH
机构
[1] Biotechnology Center, Utah State University, Logan
关键词
D O I
10.1016/0021-9673(94)87056-X
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
We used thiophilic chromatography on T-gel, a resin of the structure agarose-O-CH2CH2SO2CH2 CH2SCH2CH2OH, to purify immunoglobulin G from ''sweet'' cheese whey. The purity of immunoglobulin G, as indicated by radial immunodiffusion, was 74% after a single chromatography on T-gel. Preparation of samples for adsorption onto thiophilic gels requires only the addition of salt (sodium/potassium sulfate) to the samples. Thus, this method may be suitable for large-scale whey IgG isolation.
引用
收藏
页码:45 / 53
页数:9
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